YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
Product Details:
Payment & Shipping Terms:
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| Name: | CMC Food Additive | Other Name: | Cellulose Gum |
|---|---|---|---|
| Application: | Foods And Beverages | Viscosity: | 100-800mps |
| Appearance: | White Powder | Purity: | 99.5% |
| High Light: | ice cream stabilizer,fruit juice stabilizer |
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Ice Cream High Purity Food Additive Stabilizer Carboxymethyl Cellulose Improve the taste
The main effect of ice cream viscosifier:
1 . Improve the dispersion of fat in the mixture, so that the fat particles are fine, distribute evenly, improve the stability of emulsion.
2 . To promote the interaction of fat and protein, make the emulsion instability or demulsification, help fat agglomeration and agglomeration.
3 . Improve air mixing, improve foaming and expansion rate.
4 . To give ice cream the delicate structure and good drying degree, prevent or control the formation of large ice crystals.
5 . Improve stability and security.
6 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw.
7 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication.
Specification:
| Type Specification | FH9 |
| 1% SolutionViscosity (mPa.s) | 100-800 |
| Degree of Substitution ≥ | 0.90 |
| Purity % ≥ | 99.5 |
| PH | 6.0-8.5 |
| Loss on Drying % ≤ | 10 |
| Heavy metal(Pb) % ≤ | 0.002 |
| Iron % ≤ | 0.03 |
| Arsenic % |
0.0002
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VIHO CMC is widely used stabilizer in standard, premium and economical ice cream and frozen dessert formulations. It is used to control water mobility and texture for the following benefits: Stabilize against heat shock; Control ice crystal size and melt profile; Provide desirable texture; Highly rated eating quality; Excellent overrun and stiffness parameters.
